1/2cupwhite winechardonnay, sauvignon blanc, or pinot grigio
1/4cupSpanish olives with pimentooptional
Season the beef with salt & pepper on all sides then let it rest at room temp for 20 minutes
Set your instapot to sauté mode and wait until it gets really hot. Add 1 tbsp oil and get a good sear on the chuck roast.
Add two cloves of crushed garlic, 3-4 white parts of a green onion, and 4 cups of water to the pot.
Set your instapot to pressure cook mode for 30 minutes, with the valve sealed. When it's done, quick release the pressure. If you are making this in a regular stock pot, cover and boil on medium-low for 2 hours.
Remove the beef and set aside to cool before shredding. Throw out any excessive amounts of fat pieces.
Strain and reserve the beef broth. You can skim off the fat if you prefer, but I like to keep some of it in. You will only need 1 cup for this recipe but you can save the rest for something else.
Heat a dutch oven or deep pan with 1 tbsp oil (or you can use beef fat skimmed from the broth) and add the onions & bell peppers. Season with a pinch of salt and sauté for 1 minute.
After 1 minute, add the garlic and spices. Sauté for 1-2 minutes.
Deglaze with 1/2 cup white wine and let it cook off for about 1 minute.
Add 1 cup of the beef stock.
Add the crushed tomatoes and paste. Taste the stew and season with salt or beef bouillon to taste. (Knorr beef bouillon)
Add the shredded beef and olives to the pot, mix well and cover on low heat for 15-20 minutes.
Top with chopped cilantro and a squeeze of lime to serve. Enjoy with rice, black beans, and tostones :)